Description
Texas Chocolate Pecan Pie is a decadent Southern dessert that combines a buttery homemade pie crust with a rich filling packed with pecans and semi-sweet chocolate chips. Sweetened with light corn syrup and sugar, this pie offers a perfect balance of nutty crunch and luscious chocolate flavor. Ideal for holidays or special occasions, it’s baked to golden perfection and served best after cooling to let the filling set.
Ingredients
Scale
Pie Crust:
- 1 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup ice water
Filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, mixing until the dough just comes together. You may need to adjust the amount of water slightly depending on humidity and flour type.
- Chill the Dough: Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough chills.
- Roll the Dough: On a floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie pan, trimming any excess dough. Crimp the edges to your preference to create a decorative border.
- Mix the Filling: In a large mixing bowl, whisk together light corn syrup, granulated sugar, and melted butter until combined. Add eggs one at a time, whisking well after each addition to ensure smoothness. Stir in vanilla extract for depth of flavor.
- Add Pecans and Chocolate: Fold in chopped pecans and semi-sweet chocolate chips evenly throughout the filling to distribute flavor and texture.
- Pour the Filling: Pour the prepared filling into the pie crust, spreading evenly with a spatula to ensure an even bake.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is golden brown. The pie may puff up slightly during baking but will settle as it cools.
- Cool the Pie: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for at least 2 hours to let the filling set fully before slicing.
- Serve: Slice the pie and serve it plain or topped with whipped cream or vanilla ice cream for an extra indulgent touch.
Notes
- Ensure the butter for the crust is cold to create a flaky texture.
- Do not overmix the dough to avoid tough crusts.
- Cooling time is essential for the filling to set properly and makes slicing easier.
- Can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra flavor, lightly toast the pecans before folding into the filling.
